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45min
British

Sirloin Steak with Chips and Peppercorn Sauce

Pan-seared sirloin steak with crisp chips and a creamy crushed-peppercorn sauce.

◷ 45 minutes ◉ Moderate ⚡ 432 kcal
DinnerHigh ProteinSpecial Occasion
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Sirloin Steak with Chips and Peppercorn Sauce cooking guide
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  • 200 g sirloin steak
    Beef Striploin 180 g Beef Striploin 180 g180 g · ฿129.00
  • 300 g potato cut into chips
    Selected Grade Potato Selected Grade Potato1 kg · ฿49.00
  • 1 tsp black pepper lightly crushed
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
  • 0.5 shallot finely chopped
    Shallot 80 g Shallot 80 g80 g · ฿25.00
  • 100 ml beef stock
    Beef Stock Cubes Beef Stock Cubes71 g · ฿63.00
  • 75 ml cream
    Cooking Cream 200 ml. Cooking Cream 200 ml.200 ml · ฿93.00
  • 1 tsp Dijon mustard
    Yellow Mustard 255 g Yellow Mustard 255 g255 g · ฿109.00
  • 10 g butter
    Salted Butter 90 G Salted Butter 90 G90 g · ฿70.00
  • 1 tbsp cooking oil
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
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Basket checkout estimate฿777.30
Estimated value used฿507.99
Estimated pantry value left฿269.31

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Cook the chips

    Heat the oven to 220°C. Toss the chips with half the oil and salt. Roast for 30–35 minutes, turning halfway, until crisp and golden.

  2. 2

    Prepare the steak

    Pat the steak dry and season with salt. Press some of the crushed peppercorns onto both sides.

  3. 3

    Sear the steak

    Heat the remaining oil in a heavy frying pan until very hot. Cook the steak for 2–4 minutes per side, depending on thickness and preferred doneness. Add half the butter for the final minute and baste the steak. Rest on a board.

  4. 4

    Start the sauce

    Lower the heat. Add the shallot and remaining peppercorns to the same pan and cook for 2 minutes.

  5. 5

    Finish the sauce

    Pour in the beef stock and simmer until reduced by about half. Stir in the cream and mustard, then simmer until the sauce lightly coats a spoon. Whisk in the remaining butter.

  6. 6

    Serve

    Slice the rested steak and serve with the chips and peppercorn sauce.

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Per serving

Nutritional information

Calories432 kcal
Protein6.5 g
Carbohydrates54.2 g
Fat22.3 g
Saturated fat7.4 g
Fibre7.3 g
Sugar2.5 g
Sodium534 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

Milk / dairy

Useful substitutions

Use rump steak, pork steak, green peppercorns or coconut cream.

Storage and reheating⌄

Storage

Best eaten immediately. Refrigerate leftover cooked steak and sauce for up to 2 days.

Reheating

Warm the sauce gently. Steak is best sliced and served cold or warmed very briefly.

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Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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